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Asparagus and Wine: The Ultimate Challenge?

by James Oliver Cury

on 04/02/09 at 12:22 PM

Certain chemicals in asparagus can make your wine taste vegetal, grassy, or just plain rotten. No other ingredient, not even cheese or chocolate, is the target of such fear, disdain, and discussion. Asparagus has been likened to Kryptonite; it is the enemy, it ruins perfectly nice vino. But it's too delicious to ignore entirely. With the arrival of Spring, there's a growing chance you will have to deal with this dining dilemma. But how?

I tasted several asparagus dishes earlier this week (white and green, prepared in a variety of ways with all kinds of sauces) and then compiled a quick and easy list of tips, based on what I tried, to help you optimize the food or the wine, depending on where you like to start.

Recipe Tips to Make Asparagus Pair Better with Wine:1) Grill the asparagus so there's a char (perhaps steam or microwave it first)2) Cover it in sauce (cheese, hollandaise, etc.)3) Serve with a creamy dressing4) Look for thin spears, which may have less of that darned chemical

I also pair it with wheat beer. I'd love to add more wine and other drink pairings though and love the suggestions here. Any others?

Cheers, Natalie

www.nataliemaclean.com

AlysO 10:37:58 AM on 04/04/09

Two more cents - lightly steamed asparagus, dressed with lemon juice and a sprinkling of kosher salt goes well with most bright white wines. I would agree with the fresh reisling suggestion and add Chilean Sauvignon Blanc, as well as most BC Okanagan Valley whites, except oaked chardonnays. Two things - the lemon and salt seem to mitigate the problem. Also, any oaking seems to make it worse.

janetmow 09:34:14 PM on 04/02/09

I made the asparagus soup recipe from last week's NYT, and both my husband and I agreed that it didn't fight much with the wine (only ingredients: asparagus, leeks, water, bay leaf, salt (a lot), and pepper.

HighIQBlonde 07:31:10 PM on 04/02/09

I really love the Eastern Washington wines of the Columbia Valley.

Hogue Cellar Reisling is a favorite for vegetable dishes. I like the late harvest reisling for a 'dessert wine', but the plain reisling is very, very good with vegetables if you ask me, (and you did!). http://www.hoguecellars.com/hogue.php

I also love the wines from Bernard Griffin and can't think of one that is bad. I have some favorites, but that is my taste. http://www.barnardgriffin.com/

I'd love to know which Washington state wines you like. And how much they cost.

HighIQBlonde 03:29:12 PM on 04/02/09

If my opinion is worth more than a plug nickle, here it is: I usually enjoy a Washington State Reisling with asparagus, or any vegetable meal. The sweet fruity flavor sparkles with the 'green' flavors of vegetables. It blends with veggies and chicken, pork, or fish really well too. If you go lamb, veal.. it is a toss-up, and if you go beef.. forget the Reisling, go for a more robust white or a good red.